It was so nice to get back into the kitchen yesterday, it seems like forever since I made a sweet treat. I've been missing my pops like crazy lately so I made these #neapolitan#moussecakes to celebrate his favourite flavours and ice cream. Growing up, a box of neapolitan ice cream could always be found in the freezer.

I started the layering with a Chocolate Almond Cake, the browned butter and almonds added a wonderful richness of flavour. The cake is slightly crispy on the outside but super moist on the inside.

Layer #2 - Vanilla Mousse - I steeped the vanilla in the cream for a good thirty minutes but also added seeds in the whipped cream.

Layer #3 - I used frozen strawberries for maximum flavour since it will be a while yet before strawberries are in season here in Ontario.

And of course, I'm sure you all know by now I am a chocoholic, had to add a pool of chocolate ganache to satisfy my craving but I opted for extra dark chocolate. I topped the cakes simply with fresh strawberries.

If you're hosting a #dinnerparty any time soon - these cakes are the perfect way to impress your guests.

Fruit BBQ ...This is not one of my typical topics I post about, but I liked it so much that I thought it might interest you guys too.

I love barbecues. I have them at my place all the time. Sometimes I even get invited to one. I believe though, that people don't really invite me, but my famous home made sauces, because that is what I usually bring to a BBQ. Next time I'll make this instead.

Something to start Monday off right: Snickers Cupcakes! Chocolate cake stuffed with peanuts and caramel, topped with peanut-marshmallow frosting and lots of chocolate sauce and candy bars. Eat if you dare!

Cookbook Author, Grace Massa Langlois, shares recipes, stories about her Italian Heritage and the joys of growing up in a large family.

Grace's recipes show her talent for taking complicated desserts and breaking them down so they're accessible by the every-day cook. She shares the importance of baking with fresh ingredients and strives to share her message that learning the basics, home cooks can enjoy restaurant-style desserts at home.